What cut of meat can I use if I don't have short ribs?

If you can't find short ribs, you can use boneless beef chuck roast or stew meat. Just make sure to cut it into large chunks and sear it well. These cuts still benefit from long braising and will yield a delicious ragu similar in texture and richness to short ribs.

Can I make this short rib ragu in advance?

Yes, in fact, Short Rib Ragu with Pappardelle tastes even better the next day. The flavors develop more deeply after resting overnight in the fridge. When reheating, add a splash of pasta water or broth to loosen the sauce and rewarm gently over low heat.

Is it necessary to use wine in the sauce?

Red wine adds depth and acidity that balances the richness of the beef, but you can substitute it with beef broth and a splash of balsamic vinegar for a non-alcoholic version. However, the wine really elevates the dish’s flavor, so use it if possible.

What’s the best way to store and reheat leftovers?

Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or microwave. Cook fresh pasta to serve with leftovers, and consider reserving some pasta water to revive the sauce's texture.

Short Rib Ragu with Pappardelle – Best Beef Ragu Recipe

Name: Short Rib Ragu with Pappardelle
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 1 pound pappardelle; 10 bone-in short ribs (3-4 pounds); 2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 2 medium carrots, diced; 1 medium onion, diced; 2 cloves garlic, sliced; 3 ounces tomato paste; 2 cups dry red wine (Chianti, Cabernet, etc.); 1 28-ounce can plum tomatoes, crushed; 10 sprigs fresh thyme; 1 large bay leaf; 1 cup reserved pasta water; 1/2 cup grated Parmigiano Reggiano

Description

Short Rib Ragu with Pappardelle is a luxurious, slow-braised pasta dish made with tender beef short ribs simmered in red wine and tomato sauce, then tossed with wide pappardelle noodles and topped with Parmigiano Reggiano. Perfect for cozy nights and special gatherings alike.

Ingredients

Scale

1 pound pappardelle
10 bone-in short ribs (3-4 pounds)
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
2 medium carrots, diced
1 medium onion, diced
2 cloves garlic, sliced
3 ounces tomato paste
2 cups dry red wine (Chianti, Cabernet, etc.)
1 28-ounce can plum tomatoes, crushed
10 sprigs fresh thyme
1 large bay leaf
1 cup reserved pasta water
1/2 cup grated Parmigiano Reggiano

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Instructions

Preheat oven to 300°F and prepare Dutch oven on center rack.
Season short ribs with salt and pepper, then sear in olive oil until browned on all sides. Work in batches and set aside.
Add diced carrots and onion to the pot and sauté until very soft (10 minutes). Add garlic and cook for 2 more minutes.
Stir in tomato paste and cook for 3 minutes, stirring frequently.
Pour in red wine, scraping brown bits from the bottom. Simmer for 3 minutes.
Add crushed tomatoes, thyme, and bay leaf. Return short ribs to the pot and bring to a simmer.
Cover and braise in the oven for 2 hours. Remove lid slightly and cook for 1 additional hour.
Remove short ribs, discard bones and connective tissue, then shred the beef.
Return shredded beef to the pot and keep warm on low heat. Adjust seasoning to taste.
Cook pappardelle until just under al dente. Reserve pasta water.
In a pan, heat a few cups of ragu and toss with pasta, cooking 1-2 more minutes until fully coated.
Add more ragu or pasta water as needed. Serve with Parmigiano Reggiano and extra sauce on the side.

Notes

Sear the short ribs well to develop deep flavor through caramelization.
Making the ragu a day ahead enhances the flavor even more.
Remove connective tissue from beef before shredding for best texture.
Freeze leftover ragu for up to 3 months.
Add a hint of dark chocolate before serving for extra depth.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Dinner
Method: Braising
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 650
Sugar: 7.2g
Sodium: 992mg
Fat: 15.4g
Saturated Fat: 5.3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 53.3g
Fiber: 2.1g
Protein: 58.8g
Cholesterol: 196mg